Grilled Flank Steak with Cherry-Pecan Rice

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Grilled Flank Steak with Cherry-Pecan Rice Recipe

Photo: Romulo Yanes; Styling: Claire Spollen

Serves 2 (serving size: about 3 ounces steak and about 1 cup rice mixture)


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1/2 cup fresh cherries, pitted and chopped
2 teaspoons balsamic vinegar
1/2 pound flank steak, trimmed
3/8 teaspoon kosher salt, divided
3/8 teaspoon freshly ground black pepper, divided
1/4 teaspoon ground cumin
1/4 teaspoon paprika
Cooking spray
1 (8.5-ounce) package precooked brown rice (such as Uncle Ben's)
1 teaspoon butter
3 tablespoons chopped green onions (white and light green parts only)
2 tablespoons thinly sliced carrot
2 tablespoons chopped pecans, toasted


1. Combine cherries and vinegar in a small bowl; let stand 5 minutes.

2. Heat a grill pan over medium-high heat. Sprinkle steak evenly with 1/4 teaspoon salt, 1/4 teaspoon pepper, cumin, and paprika. Coat pan with cooking spray. Add steak to pan; grill 5 minutes on each side or until desired degree of doneness. Place steak on a cutting board; let stand 5 minutes. Cut across the grain into thin slices.

3. Heat rice according to package directions.

4. Melt butter in a small saucepan over medium heat. Add green onions and carrot; sauté 3 minutes. Add cherry mixture, rice, remaining 1/8 teaspoon salt, remaining 1/8 teaspoon pepper, and pecans to pan; stir to combine. Serve rice mixture with sliced steak.

Created date

May 2015

Nutritional Information

Calories 395
Fat 15.1 g
Satfat 4.7 g
Monofat 6.4 g
Polyfat 2.3 g
Protein 27 g
Carbohydrate 37 g
Fiber 4 g
Cholesterol 70 mg
Iron 3 mg
Sodium 436 mg
Calcium 43 mg